Fruit salad with apricot cream and crunch

  • 10 persons

Preparation

1. crush croutons, chop almonds and toss with honey.

2. Bake the mixture at 190°c for 7-8 minutes.

3. Stir the mixture as you go.

4. When the mixture has cooled, fold in the chopped chocolate.

5. Whisk the cuisine and apricot cream together until it reaches a suitable consistency.

6. Cut the fruit into appropriate sizes.

7. Fold the apricot cream into the fruit and top with the honey-roasted crunch.